We have had a busy couple of weeks, in the most wonderful way. We went on an epic vacation to Disney World with our extended family. There were twelve of us in all– six adults and six children– and it was fantastic, I’m more than a little sad that this long-planned trip has now come and gone. Luckily, the transition back to our normal lives here in Minnesota was pretty easy. We’re having a beautiful fall, with stunning colors and perfect temperatures. October is my favorite month anyway, and this one is living up to every expectation I’ve ever had. Both of my sweet little ones celebrate birthdays this month– which makes me love it even more.

As for that getting back into the swing of things, we went to a neighborhood potluck last night where our friends smoked an impressive 36 pounds of pork. It was ridiculously delicious! I made this autumnal dish for the get-together and received some nice comments, so I figured I’d share it with you as well. It’s a cross between a side dish or a salad, or maybe even a main course. Let’s just call it food, shall we? It has a wonderful feel of fall to it and contains some of my favorite things. I fancy rice and squash as a combination, and a few of you may remember this dish from last year? This time I went with the nutty, toothsome, wild rice. I’ve been tossing it into soups and salads whenever I can. I also stocked up on Winter squash at the farmers market yesterday, so I figured I’d add some in as well.

Then I decided to make this delicious citrus curry dressing to pour on top of everything. I’d been dreaming about this dressing after having recently gone out to lunch with a couple girlfriends. This dressing was on all of our salads and it was insanely delicious. (No worries, ladies– I think I’ve got it down. Or something very close and fantastically delicious in it’s own right.) The dressing’s base is orange juice that has been reduced to amp up its flavor. The curry addition makes it unique and almost addictive. Bite after bite, you’ll keep wanting more. I also decided to add some kale into the mix, since I had a bit left from my final CSA box. I massaged it first with a tiny drizzle of olive oil and salt for about 3-5 minutes. Massaging kale helps it soften a bit, and in this dish, it is worth the little extra effort.

I came across some wonderful honey goat cheese at our co-op and knew it would work perfectly in this dish. Wow! There is a smidge of honey in the dressing, so it tied in beautifully. Of course regular goat cheese would work fine, too. I topped the dish with coarsely-chopped roasted and salted hazelnuts, but walnuts or even almonds would serve the purpose, too. Anything that provides a little crunch for texture. The dish can be served warm, but I prefer it at room temperature. Which makes it a perfect make-ahead dish for the holidays. Hope you are all doing well– enjoy!

Preheat oven to 400°F. Place the diced butternut squash on a large rimmed baking sheet and coat with a little bit of olive oil, salt, and pepper. Roast for about 20-25 minutes, or until tender. Turn the squash once while roasting. The amount of roasting time will depend on how big or small the squash pieces were cubed, so keep a watchful eye. Remove from oven when tender and let cool a bit. Squash that is really hot is fragile and will fall apart more easily.

Meanwhile, rinse the wild rice in water and place into a large saucepan with 4 cups of cold water a little salt. Bring to a boil, then reduce heat to a simmer. The rice should be tender after about 45 minutes. Then drain the remaining water and fluff with a fork. Let cool for a bit. This method uses a bit more water than usual, but helps in that you don’t have to keep such a watchful eye so it doesn’t burn.

To make the dressing, begin by placing the orange juice into a small saucepan and reduce (uncovered) over medium-high heat for about 10 minutes, or until 1/3 cup orange juice remains. Stir often. Let cool. Then you may begin making the dressing by using one of two methods.The first method uses an immersion blender (which I couldn’t live without). Place all of the dressing ingredients into a tall cylinder shaped container (my blender came with one) and pulse a few times with an immersion blender until the dressing is uniform and well blended. If you don’t have an immersion blender, you can simply use the bowl and whisk method to make the dressing (or even shake in a lidded jar). Add all of the ingredients to the bowl, except the olive oil. Mix together, and then slowly whisk in the olive oil. Season with kosher salt and cracked pepper. You may be surprised that you’ll have to add a bit of salt to bring out the flavor of the dressing.

Add the coarsely chopped kale to a medium-sized bowl and drizzle with a tiny bit of olive oil and salt. Massage kale for a few minutes until it is tender and has wilted a bit.

When all of the ingredients are ready, add them to a huge serving platter or bowl. Pour half of the dressing over everything and gently mix. Taste. Add more dressing if you like. Season with salt and pepper. Then top with crumbled goat cheese and chopped roasted hazelnuts. I prefer this dish at room temperature. Refrigerate leftovers. Enjoy!

There is a lot to be excited about this week. First, my kids come home from spending a few days in North Dakota with my Mom and Dad. This is the second summer that they have spent time away without Radd and me. It’s hard for me to be away from them, but to be honest, I think it’s important for kids to get to know their grandparents without parents (i.e. me) interfering all the time. They get to be properly spoiled and make their own memories and that’s wonderful. There is nothing quite like the love of a grandparent. I’m excited to see my little ones– I’ve missed them. But, my gosh! It’s amazing what I can accomplish with an entire day without distractions! There’s just so much…time to get things done.

The other super exciting event this week is that our CSA (Community Supported Agriculture) starts delivery this week. And I am thrilled! It’s been a crazy June here in Minnesota– we’ve had record rainfalls and lots of flooding. In fact, the farm that our CSA, Bossy Acres, resides on received almost 7-inches already this month. Joining a CSA this year has had me feeling like a farm-girl all over again– stressing about the weather. It’s exhilarating and terrifying. At any rate– we’ll get our box of goodies on Thursday and I’m more that a little excited to create some meals with it.

Speaking of meals, today I’m sharing a quick one that you can put on your (hopefully outdoor) table in no time flat. I know, two noodle salads in two weeks?! I can’t help it– I’m addicted. This one is cold, refreshing, and basically tastes like a giant spring roll, without the fuss of that rice paper. I loaded it with cucumbers and radishes. I would have added grated carrots, but we were out. The cilantro and mint make the dish in my opinion, as do the peanuts–so load it up! Mint is one of my favorite summertime additions to cold salads. I’ve been fortunate enough to find delicious fresh bean sprouts at our farmers market and they are brilliant in this dish. What a refreshing crunch! The meal can be served without a meat, of course. If you want to make it a bit more filling– chicken, shrimp, and especially grilled pork work extremely well. The dressing is simple and subtle. It’s not at all “saucy”, in that it pretty much disappears into the noodles leaving you with its subtle influence. Feel free to make a tad more if you like a bolder flavor. I hope you are enjoying many outdoor meals this summer and that this dish finds it’s way onto your table. Enjoy!

The Recipe: Healthy Brown Rice Noodle Salad

(serves 4)

For the Sauce:

1/4 cup rice vinegar

2 tablespoons fresh lime juice

1 tablespoon fish sauce

1 tablespoon soy sauce

1 tablespoon hoisin sauce

1 teaspoon sesame oil

1 cucumber, thinly sliced (preferably with a mandolin)

5-6 radishes, thinly sliced (using a mandolin, as well)

2 red scallions, thinly sliced

large handful of fresh bean sprouts

about 1/3 cup chopped fresh mint

about 1/3 cup chopped fresh cilantro

about 2/3 cup chopped salted peanuts

8 ounces brown rice noodles

serrano peppers, thinly sliced, optional

lime wedges, for serving

grilled chicken, shrimp, or pork– optional

In a small bowl, combine the ingredients for the sauce. Stir and set aside.

Cook the rice noodles according to the package directions (they will only take about 3-4 minutes). Rinse immediately with cold water. Reserve a bit of the cooking liquid to loosen pasta, if necessary. Separate the rice noodles with your fingers, so they are loose and airy– this is a fun process. Get your kids involved to help!

On a large platter or bowl, add the rice noodles, vegetables, herbs, and bean sprouts. Pour the sauce over and toss with tongs. Top with grilled meat, if using, peanuts, and a bit more cilantro, mint, and a squeeze of lime. I used simple grilled chicken breasts with olive oil, salt and pepper. Sliced serrano peppers would be lovely here, alas my son doesn’t love the heat from them. This dish is best eaten on the day it is made. Enjoy!

I love taking a favorite meal of mine and tweaking it just a bit to create something entirely different. Equally as delicious, just in a different way. That’s what I’ve done here with this recipe. I can’t even count how many times I’ve made this slaw. I basically suggest it to everyone who asks me for a warm-weather meal idea and they end up loving it. It’s one of the high points of being a “food blogger”– finding out that one of your favorites has become a favorite of so many other people.

Sometimes, I want something more filling than just slaw, or more to the point– something hearty to chomp on. Adding soba noodles to the mix was the perfect solution here, and I love that it’s still accompanied by a ton of vegetables. The heat is going to crank up here this week, so peanuty cold soba noodles will be on my menu again. You should make it, too. Use whatever vegetables you have on hand, it certainly doesn’t have to be this exact combination. You may find that you need a bit more soy sauce or salt in the sauce when adding soba noodles to the mix. I re-season after it’s been mixed, so not to overdo it with the salt. A squeeze of fresh lime is essential when serving. Hope you enjoy! And stay cool.

1 bunch soba noodles cooked according to directions, then rinsed with cold water (reserve a bit of cooking water)

scallions, for garnish

black sesame seeds, for garnish

limes

Follow the directions to make the Healthy Asian Peanut Slaw. Combine the vegetables, sauce, and cold soba noodles together using tongs. Loosen with a bit of cooking water, if need be. Taste. Adjust seasonings, if needed. I often add a bit more soy or salt when adding soba noodles to the mix. Squeeze lime juice onto the final mixture and top with peanuts, scallions, cilantro, and black sesame seeds. Enjoy!

Hey everyone! I hope you all had a wonderful Easter (for those of you that celebrate it). We had a fabulous week. My parents made the trip to St. Paul to take care of our kids, while Radd and I took a quick trip to Chicago. We went to see the rock band The National play at the Chicago Theater. We’re slightly obsessed with this band. In fact, I’d go so far as to say they’re the best band of all time. I know that’s a bold statement, but I stand by it. So there’s my little musical recommendation for you. Chicago was fabulous and so was time away with my husband. The kids were spoiled by their grandparents, so everyone was happy.

Let’s be honest, vacationing usually includes throwing caution to the wind and eating whatever one wants. We did that. And we drank too many craft beers and cocktails. Getting back on track is always in order when we return home. I’ve been eating lots of salads this week. I had a few spinach salads with this strawberry balsamic vinaigrette and it is– as my five-year old would say “Amazin!” I’m always hesitant about posting such easy recipes on my blog (this dressing only contains 3 ingredients). I generally figure that everyone already makes it or uses this trick. My sister-in-law (whom I chat with everyday on the phone) assures me that is not the case. I was telling her about this dressing and I think she’ll be making it very soon.

I usually make this dressing when my jam jar is pretty much empty, but there is still a slight film of jam in it. I hate to waste, so I pour in some good balsamic vinegar and a splash of good olive oil, put the lid on, and give it a shake. Voilà! Out comes this delicious vinaigrette. The strawberry jam and balsamic vinegar are a match made in heaven–cherry works great, too. Of course you don’t have to wait until you’re nearly out of jam. And you certainly don’t have to make just one portion, as I’ve given in this recipe. Make a jar of it– it’ll keep well in your refrigerator. It’s great poured onto spinach and topped with chopped almonds and hemp seeds, or whatever you happen to fancy. Enjoy!

Combine ingredients in a jar and shake. Season with salt and pepper, if necessary. And add a bit more olive oil, if you prefer it less vinegary. Increase amounts for a larger portion size. Store extras in the refrigerator. Toss with fresh spinach. Top with chopped almonds, hemp seeds, or even blue cheese, if desired.

Spring is finally here in Minnesota! Last week I celebrated “Spring” with my kids, who had a week-long break from school. We didn’t travel anywhere, which was wonderful. It was a week full of library trips, swimming, coffee shops, board games, and a general feeling of contentment. We read a ton of books. We slept in. We stayed up far too late. We played video games (yes, I let me kids play video games, and I love that they do). We enjoyed every minute of freedom, and I enjoyed every minute of being with them. I try not to get overly personal in this space, instead opting to focus on food and all the wonderful things about it. But, sometimes I feel the need to say how proud I am of my kids. They have grown into such incredible little people. They are kind. They are hilarious. They are brilliant– and grounded. They are compassionate. I love to be with them, and that’s a pretty great feeling.

Changing seasons always has me in a bit of flux when it comes to making food. Some days are warmer than others. Soup would probably still be fitting, but I don’t want anymore soup for awhile. Finding inspiration this time of year, in this particular place, can be a bit challenging. So I wait patiently– hoping that inspiration comes. It will. It always does. Ideas will pour out of my head soon enough, especially when I see the first asparagus of the season. Or smell the first ramps. I won’t be able to stop dreaming of moral mushrooms when I eat them for the first time this Spring. Inspiration will come.

But, in the meantime– I will go for bike rides and long walks with my kids. We will get muddy and splash in the puddles fed by the last few melting piles of snow. I will see green emerging everywhere. And I will eat this Caesar salad. Because no matter the season, Caesar salad always sounds delicious to me. Purchased dressing doesn’t even come close to this homemade version. As with most dressings, it’s a cinch to make. It’s as easy as putting all the ingredients into a mini food processor and whizzing it together. Serve it with chicken, if you like. Make some homemade croutons (which are also a cinch), or opt for a dusting of toasted breadcrumbs, as I often do. I make my dressing with a raw egg yolk– I love the consistency it gives the dressing. I use good eggs from local farmers. You should use good eggs, too. It will reduce any risks associated with using raw eggs. This dressing is bright and a little nutty from the parmesan. The anchovies give it a wonderful umami flavor that is a telltale sign of a good Caesar dressing. Don’t skip them, as an important element will be lost. Whip up this dressing and enjoy it on a bed of crisp romaine. For added flavor, brush the romaine with a bit of olive oil and toss it on the grill for a few minutes until it is slightly charred around the edges. It adds a whole extra layer of flavor! Trust me, you’ll love it. I’ve got to fly– my daughter wants to go pick up trash around the neighborhood. True story.

Place all of the ingredients, except the olive oil in a mini-food processor ( if you don’t have one, you may use a large bowl and a whisk. Just be sure to mash the garlic and anchovies into a paste first. Then, slowly whisk the olive oil into the other ingredients). It’s best to wait to season this dressing with salt until the very end–the anchovies will provide much of the saltiness that is needed. Pulse for a few times until the mixture is uniform and creamy. With the lid on and the machine running, drizzle the olive oil through the small holes on the lid. Be sure to scrape down the sides, as needed. When it is creamy and completely incorporated, it is done. Season with salt and pepper as needed. Use immediately (this dressing does not have a long life because of the egg yolks, so use it the day it is made). Enjoy!

I love a good slaw. Basically, I love any salad that is made from cabbage and crunchy vegetables. Sure, once summer rolls around I’ll be thrilled to dig into a plate of delicate, tender greens. But, in the meantime, I never tire of crunchy, hearty vegetables. They satisfy me when I’m hungry. They have a great mouth-feel– as in, I actually feel like I’m eating something substantial. Like I’m eating a meal.

Cabbage (and kale) are really my go-to winter salad fare. Remember this salad? I still eat it at least once a week. The same goes for the one I’m sharing today. I love combining Asian flavors into a slaw. It just works. Making a dressing using plain yogurt is a perfect way to “health it up”, yet still satisfies that need for something a bit more indulgent and creamy.

I used freshly ground peanut butter in this dressing, but you can buy good organic peanut butter at your market. Be sure to look for a kind that only contains ground peanuts. Added salt is fine. If you have to use something else with other ingredients, just be warned that the flavor of the dressing may be a bit off, as those other kinds generally contain a lot of sugar. Most of the other ingredients for the dressing are things that you probably have in your refrigerator already. The lime juice is the perfect backdrop for the flavors. And as for the vegetables, the combination of red cabbage, carrots, carrots, cilantro, and broccoli are wonderful together. I love using broccoli in this finely-sliced form. Broccoli has a wonderful flavor, but I don’t always like chewing on the florets, so this is a nice solution. I’ve also added golden raisins to this slaw. Taking a bite with one in it feels like hitting the lottery. Perhaps I should just toss more in next time?! Cheers– hope you enjoy the slaw!

In a medium bowl, whisk the ingredients for the dressing together. Set aside. In a larger bowl, combine all the ingredients for the slaw, sans peanuts. Pour the dressing onto the vegetables and mix together using tongs. You may not want to pour all of the dressing on at once (I generally have a bit leftover). It’ll depend on your personal taste. Top with the chopped peanuts or cashews. Enjoy!

In case you haven’t caught on yet, I’m a huge advocate of having a pantry stuffed with dried goods. Legumes, grains, you name it, I’ve got it in a mason jar ready for use. And on those occasions when I notice it isn’t stocked full, I briefly panic and then run out to replenish whatever is missing. I guess it’s almost a compulsion, since it’s not like I’m going to not have access to food– I live a few blocks from our co-op. I may be a little crazy, but I embrace it.

Summer is a great time to combine those dried goods with some of the season’s freshest offerings. I love the combination of peas and pesto. Using dried yellow and green split peas here works beautifully and is absolutely stunning to look at. The sliced scallion on top provides a nice crunch and a burst of freshness. This salad is also very filling– it’s one of those that can be a stand-alone meal. And with a smaller portion size, it pairs wonderfully with most any grilled foods.

About this time of year, I also start to make large batches of pesto to freeze for the winter. I’ll pop a small portion into ice cube trays or muffin tins to fully freeze. I then pop them out, wrap them in plastic wrap, and put them into freezer bags (or use my vacuum sealer). It’s a wonderful treat in the cold winter months to have pesto to mix into pasta or to dollop into soups. If you choose to do this– a word of advice. If you blanch your greens for just 30 seconds or so, then put it into an ice bath to stop the cooking process and proceed with the recipe–your pesto will remain a beautiful, vibrant green, even after it has been frozen. I always use this method if I’m planning to freeze my pesto, or even if I know I’m going to have leftovers that may sit in my refrigerator for a few days. The color just ‘pops’. One more trick regarding pesto, remember you have the option to add a bit of water instead of more olive oil to loosen it up if it’s a bit thick. Either way, be sure to season it appropriately with kosher salt– the right amount can make the pesto sing! Enjoy!

The Recipe: Salad of Green and Yellow Split Peas with Pesto

(serves 4-6)

Large bed of leafy lettuce leaves

1 cup dried green split peas

1 cup dried yellow split peas

1 bunch of sliced scallions to garnish

For the Pesto:

1 cup packed basil leaves

1/4 cup packed Italian leaf parsley

3 cloves garlic, smashed

1/4 cup grated parmesan or grana padano cheese

1/4 cup walnut halves, toasted and roughly chopped

1/3 – 1/2 cup extra virgin olive oil, or more

sprinkle of hot pepper flakes

kosher salt and freshly ground pepper, to taste

To cook the Split Peas: Rinse the peas and place in a large saucepan. Cover with salted water, making sure that about two inches of water are above the peas. Bring to a boil, then reduce to a medium/low. Cook for about 25 minutes, then begin testing them for doneness. You may need to cook them longer, depending upon how high your heat was. You will want them to be soft, but retain their shape. Be careful not to overcook them, or they will turn to mush. When done, drain the water and let cool.

To make the Pesto: As I stated above, you can choose to blanch the greens or not, depending upon how fast you’re going to use the pesto. You decide. Place either the blanched or unblanched basil and parsley into a small food processor (use a large one, if making a bigger batch). Pulse a few times to chop up a bit. Add the parmesan, walnuts, garlic, red pepper flakes, and a pinch of salt and pepper. Pulse a couple more times to combine. With the machine running on low, slowly begin adding the olive oil. Scrape down the sides, as necessary. Add as much olive oil to reach your desired consistency. Or, add a few tablespoons of water at the very end to loosen it up a bit. Re-season with salt and pepper. Use right away, or place in the refrigerator with plastic wrap tightly pushed onto it’s surface, or freeze.

Place the lettuce leave onto a large platter. Mix the cooled split peas with about 1/3 cup of the pesto, use more if desired. Add salt and pepper, if needed. Pour mixture over the lettuce, top with sliced scallions, and a drizzle of good olive oil. Enjoy!